This maple bacon cake is perfect for sweet and salty lovers! Enjoy it for dessert, or breakfast — I’m not judging!
I had to schedule them back-to-back, because Lucy’s nap time is my only good window of time to talk to a human being in peace. Obviously I’m just sitting at home in my pajamas, but when I talk to brands about doing work for them I try to pretend that I’m a real professional who works in an office and most likely wears pantyhose. And unfortunately, my child screaming, “I got a little bit of poop in my pants!!” is not at all conducive to that whole illusion.
Needless to say, these phone calls loomed over me all day. Honestly, I never understand why people need to talk with real voices when email is a perfectly acceptable form of communication. I mean, this isn’t a break-up or a death in the family. It’s cupcakes. Please just let me type my words.
The worst thing about phone calls is that the people who request them do so with such nonchalance. “Let’s hop on a call,” they say.
THERE IS NO SUCH THING AS HOPPING ON A CALL. What there IS such a thing as is me dying a slow and painful death while I treat my red-hot burning ear (why do phones make my ear so hot?) and cringe while I replay every inappropriate thing I accidentally blurted out during our call.
“I’d LOVE to make cookies using your product!! In fact, I make cookies using your product ALL THE TIME!! I should be paying YOU, if we are being honest! I mean, here — just give me your address. I’m popping a check in the mail now.” <—insert awkward silences, forced laughter, and references to wine, tequila, or some inappropriate combination of the two.
I’m so sorry, world.
I have learned to just stick with what I am good at — baking in my house, with walls that separate me from the rest of the world. I have been loving the maple bacon combo I’ve been seeing everywhere, and I decided that it definitely needed to be a layer cake.
Layers of dense, velvety maple cake, maple buttercream, crispy bacon, and a sweet maple glaze — it’s giving me life and I’m not sorry.
Maple bacon layer cake, anyone? I saved you a slice!
- Maple Cake:
- 1 (18.25 ounce) package yellow cake mix
- 1 cup all-purpose flour
- 2/3 cup white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 3 teaspoons maple extract
- 4 large eggs
- Maple Buttercream:
- 3 sticks salted butter, softened to room temperature
- 1/4 cup heavy cream
- 2 teaspoons maple extract
- 1 teaspoon vanilla
- 6 cups powdered sugar
- 4 Tablespoons maple syrup
- 12 slices of bacon, cooked, cooled, and blotted of grease
- Maple Glaze:
- 2 cups powdered sugar
- 2 Tablespoons hot water
- 1 teaspoon maple extract
- 2 Tablespoons maple syrup
- Preheat oven to 325 degrees. Butter and flour 3 (8 inch) cake pans.
- In the bowl of your mixer, combine the cake mix, flour, sugar, and salt. Pour in the water, sour cream, vegetable oil, maple extract, and eggs, and beat with your electric mixer on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
- Pour the batter into the prepared cake pans and bake until tops are light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool completely.
- Prepare buttercream: In the bowl of your mixer, beat butter, cream, and maple extract on medium speed until smooth. With the mixer on low, slowly add powdered sugar until combined. Add maple syrup. Increase mixer speed to high and beat for one minute. Using a serrated knife, level cooled cake layers, then stack and fill and frost the outside.
- Cut bacon slices in half and press into the outside of the cake, reserving two halves for the top. Chill cake for one hour.
- Prepare glaze: In a medium bowl, whisk together powdered sugar, water, extract, and syrup until smooth. Pour over the top of the cake, spreading to the edges so that it drips down the cake.
**cake batter heavily adapted from Allrecipes almond wedding cake
Enjoy, friends! Have a great day!